CN109679802A - The production technology of Luzhou-flavor liquo - Google Patents
The production technology of Luzhou-flavor liquo Download PDFInfo
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- CN109679802A CN109679802A CN201710966873.1A CN201710966873A CN109679802A CN 109679802 A CN109679802 A CN 109679802A CN 201710966873 A CN201710966873 A CN 201710966873A CN 109679802 A CN109679802 A CN 109679802A
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- fermentation
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- rice
- luzhou
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of production technology of Luzhou-flavor liquo, comprising the following steps: a, chooses raw material, including sorghum, rice, glutinous rice, corn, buckwheat, highland barley；B, the raw material of selection is subjected to crushing and screening, adds water to mix all raw materials after screening and impregnates 3-4 hours；C, the raw material after immersion is drained into carry out boiling, uploading in rice steamer boiling gelatinization；D, cooling after boiling, then mix addition clear water with yeast, it is placed on pit entry fermentation under isoperibol, fermentation time 30-35 days；E, it is distilled, is removed slag after distillation after fermentation, chaff shell and yeast point is added after cooling, stirs evenly, returned cellar sealing and carry out secondary fermentation, ferment 15-20 days；F, it after secondary fermentation, is distilled again, collects distillation steam, it is cooling to get Luzhou-flavor liquo to carry out constant temperature.The present invention can be such that the beneficiating ingredient of various raw materials purifies, and keep wine more sweet and clean, fragrant and mellower, while can make one physically and mentally healthy.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of production technology of Luzhou-flavor liquo.
Background technique
Traditional Luzhou-flavor liquor raw material proportioning is single grain technical matters, with the rapid development of modern science and technology, traditional wine
Wine technology has been developed as including showing for the more related science applications such as microbiology, biotechnology, biochemistry
For wine-making technology and raw material and ingredient.Each brewery successively gradually uses more grain modes: having sorghum perfume, Endosperm of Sweet Corn, polished rice net, glutinous
Rice is continuous.More grain productions are the characteristics of drawing plurality of cereals, to utilize the advantage of nutrition complement, action compensating between grain.But corn
Hide is thick, generally all matter containing tannin, fusel oil are high for core, though liquor output rate is high, though there is the advantage of full corn perfume, rear taste is rough
It is puckery, it is easy to appear and is charred taste.Grasping bad is exactly coarse cereals taste, and the compound perfume (or spice) of white wine can be made to be difficult to fully demonstrate, and wine is not rich
Full, soft degree is insufficient.The ratio of various grains is difficult to hold, and makes to brew obtained white wine vinosity being not highly desirable, Wu Fati
For a kind of various material rate Poly-grain type white wine appropriate.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of Luzhou-flavor liquo
Production technology.
The technical scheme adopted by the invention is that: a kind of production technology of Luzhou-flavor liquo, comprising the following steps:
A, the raw material of components by weight percentage, including sorghum 35%-48%, rice 15%-20%, glutinous rice are chosen
12%-27%, corn 5%-8%, buckwheat 5%-8%, highland barley 12%-20%, equal full grains of selected above-mentioned raw materials, without miscellaneous
Matter, nothing are gone rotten；
B, the raw material of selection is subjected to crushing and screening, adds water to mix all raw materials after screening and impregnates 3-4 hours；
C, the raw material after immersion is drained into carry out boiling, uploading in rice steamer boiling is gelatinized, and temperature is 85 DEG C -90 DEG C in rice steamer；
D, cooling after boiling, then mixed with yeast and clear water is added, clear water content is 50%-60%, is placed on isoperibol
Lower pit entry fermentation, fermentation time 30-35 days；
E, it is distilled, is removed slag after distillation after fermentation, chaff shell and yeast point is added after cooling, stirs evenly,
It returns cellar sealing and carries out secondary fermentation, ferment 15-20 days；
F, it after secondary fermentation, is distilled again, collects distillation steam, it is cooling to get Luzhou-flavor liquo to carry out constant temperature.
Preferably, each raw material weight percentage is specially 42%, rice 18%, glutinous rice 23%, corn in step a
6%, buckwheat 6%, highland barley 16%.
The beneficial effects of the present invention are: the present invention can be such that the beneficiating ingredient of various raw materials purifies, and keep wine more continuous
It is sweet and tasty net, it is fragrant and mellower, while can make one physically and mentally healthy.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment
The production technology of Luzhou-flavor liquo provided in this embodiment, comprising the following steps:
A, the raw material of components by weight percentage, including sorghum 35%-48%, rice 15%-20%, glutinous rice are chosen
12%-27%, corn 5%-8%, buckwheat 5%-8%, highland barley 12%-20%, equal full grains of selected above-mentioned raw materials, without miscellaneous
Matter, nothing are gone rotten；
B, the raw material of selection is subjected to crushing and screening, adds water to mix all raw materials after screening and impregnates 3-4 hours；
C, the raw material after immersion is drained into carry out boiling, uploading in rice steamer boiling is gelatinized, and temperature is 85 DEG C -90 DEG C in rice steamer；
D, cooling after boiling, then mixed with yeast and clear water is added, clear water content is 50%-60%, is placed on isoperibol
Lower pit entry fermentation, fermentation time 30-35 days；
E, it is distilled, is removed slag after distillation after fermentation, chaff shell and yeast point is added after cooling, stirs evenly,
It returns cellar sealing and carries out secondary fermentation, ferment 15-20 days；
F, it after secondary fermentation, is distilled again, collects distillation steam, it is cooling to get Luzhou-flavor liquo to carry out constant temperature.
Preferably, each raw material weight percentage is specially 42%, rice 18%, glutinous rice 23%, corn in step a
6%, buckwheat 6%, highland barley 16%.
The present invention can be such that the beneficiating ingredient of various raw materials purifies, and keep wine more sweet and clean, fragrant and mellower, while energy
Make one physically and mentally healthy.
Claims (2)
1. a kind of production technology of Luzhou-flavor liquo, it is characterised in that: the following steps are included:
A, the raw material of components by weight percentage, including sorghum 35%-48%, rice 15%-20%, glutinous rice 12%- are chosen
27%, corn 5%-8%, buckwheat 5%-8%, highland barley 12%-20%, the equal full grains of selected above-mentioned raw materials, free from admixture, without mould
It is rotten；
B, the raw material of selection is subjected to crushing and screening, adds water to mix all raw materials after screening and impregnates 3-4 hours；
C, the raw material after immersion is drained into carry out boiling, uploading in rice steamer boiling is gelatinized, and temperature is 85 DEG C -90 DEG C in rice steamer；
D, cooling after boiling, then mixed with yeast and clear water is added, clear water content is 50%-60%, is placed on isoperibol tripping in
Cellar fermentation, fermentation time 30-35 days；
E, it is distilled, is removed slag after distillation after fermentation, chaff shell and yeast point is added after cooling, stirs evenly, goes back to cellar
Sealing carries out secondary fermentation, ferments 15-20 days；
F, it after secondary fermentation, is distilled again, collects distillation steam, it is cooling to get Luzhou-flavor liquo to carry out constant temperature.
2. the production technology of Luzhou-flavor liquo according to claim 1, it is characterised in that: in step a, each raw material weight hundred
Divide than being specially 42%, rice 18%, glutinous rice 23%, corn 6%, buckwheat 6%, highland barley 16%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710966873.1A CN109679802A (en) | 2017-10-17 | 2017-10-17 | The production technology of Luzhou-flavor liquo |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710966873.1A CN109679802A (en) | 2017-10-17 | 2017-10-17 | The production technology of Luzhou-flavor liquo |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109679802A true CN109679802A (en) | 2019-04-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710966873.1A Pending CN109679802A (en) | 2017-10-17 | 2017-10-17 | The production technology of Luzhou-flavor liquo |
Country Status (1)
| Country | Link |
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| CN (1) | CN109679802A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110423662A (en) * | 2019-08-29 | 2019-11-08 | 江苏张家港酿酒有限公司 | A kind of white wine and its manufacture craft |
| CN110760410A (en) * | 2019-12-13 | 2020-02-07 | 竹溪县建丰种养殖专业合作社 | Method for making sweet straw wine |
| CN111518662A (en) * | 2020-05-13 | 2020-08-11 | 湖北米婆婆生物科技股份有限公司 | Brewing method of novel green plum wine |
-
2017
- 2017-10-17 CN CN201710966873.1A patent/CN109679802A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110423662A (en) * | 2019-08-29 | 2019-11-08 | 江苏张家港酿酒有限公司 | A kind of white wine and its manufacture craft |
| CN110760410A (en) * | 2019-12-13 | 2020-02-07 | 竹溪县建丰种养殖专业合作社 | Method for making sweet straw wine |
| CN111518662A (en) * | 2020-05-13 | 2020-08-11 | 湖北米婆婆生物科技股份有限公司 | Brewing method of novel green plum wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190426 |